His crepes were amazing and the only ones since that rival his, are those made by other French people.
My good friend Alix and I recently took a trip to the markets and got Nutella crepes and gelato for breakfast. We are both greedy and couldn't get enough of the crepes, so made them for dinner the same night.
These savoury ones may or may not have been followed by dessert crepes filled with condensed milk, Nutella and caramel.
We turned to the wonderful Julia Child for guidance. Crepe recipes are really simple: flour, eggs, milk, butter and water are all you will need. After you whiz it all up in a blender, let it rest for at least an hour so that the bubbles settle and rise to the top. This will make for thinner crepes.
You should cook these in a good non-stick pan.
Experiment with your fillings, use what you have available. I have listed what we had in ours.
Savoury crepes
Adapted from Julia Child's Mastering the Art of French Cooking
Serves 4 (leaving a few extra for dessert)
1 cup cold water
1 cup milk
4 eggs
60g butter, melted
1½ cups plain flour
pinch of salt
Filling ideas (as much or as little as you want ):
Grated cheese, ham, brie, cherry tomatoes, baby spinach leaves, red onion, chutney, cream cheese
Heat your non-stick pan to a medium to high heat. Heat the oven to 100degC and place a plate inside.
Once the pan is hot, pour 1/4-1/3 of a cup of batter into it. Tilt the pan to spread the batter in a circular shape.
Once the edges begin to brown, flip the crepe and cook the other side. Once golden brown, transfer to the plate in the oven to keep warm and continue until all are cooked.
Once all the crepes are cooked, serve them and assemble by placing the desired filling in one quarter of the crepe. Fold in half then fold in the sides to make a cone.
These are surprisingly filling and so easy to make!
Good luck!
